Grilled corn on the cob with miso herb butter

Grilled corn is simply a must have side for all occasions during the summer season. It is sweet, juicy and doesn’t require a ton of prep or cooking time which makes it a perfect variety item on your menu. Nobody can say no to a delicious corn on the cob and that is why everybody should have their own little spin on this classic accompaniment to your garden parties.

Now, I am a big fan of Japanese cuisine so my go to recipe whenever I need to whip up some crazy tasting corn is miso herb butter. Miso is one of my all time staples in the fridge. It is fantastic in taste and very versatile in use (you can make all sorts of dips and sauces with it, tell me if you would want to know more). It also keeps in the fridge for ages. The reason why miso herb butter works so well with corn is because it highlights its sweetness and packs that extra herb fragrance that is impossible to withstand. Sprinkle the char grilled corn with a bit of cheese and chopped parsley for that extra finesse and flavor.

Toppedwith tip: Miso herb butter can be made ahead of time. Cover and chill. Bring to room temperature and mix well before spreading over grilled ears of corn.

Grilled Corn with Miso Herb Butter Ingredients

8 Servings

4 tablespoons (½ stick) unsalted butter, room temperature

1 tablespoon miso

8 ears of corn, husked

freshly ground black pepper

Kosher salt

2 gloves of garlic

1 wedge of lemon

half of the bunch of flat leaf parsley

40g of parmesan

Method

1. Place small pan on the heat, combine the miso and the butter, and stir until the miso is incorporated into the butter. 2. Finely chop flat leaf parsley and garlic and add them to the warm butter mix. Squeeze a wedge of lemon and season to taste. Take the butter mix of the heat and set it aside to cool. 3. Take a skillet pan and grill corn over medium-high heat turning often until it is tender and charred to your liking, about 5-8 minutes. 4. Transfer corn to a large platter or bowl and spread it with miso herb butter. Shave some parmesan on top of grilled corn and sprinkle some parsley. (You can use any other cheese if you wish)

Happy grilling everyone and hope your summer will be filled with tasty meals and good memories. Also, I wanted to add that if you are not a big fan, or simply don’t have any miso, it is totally okay. Just add some extra garlic into the butter to your taste and let the herbs do its work, trust me your guests will love this one just as much.

One more thing: Did you love my grilled corn on the cob recipe? I want to know! Leave me a comment down below and snap a photo for Instagram. Tag me @toppedwith so I can see your beautiful creations. Your feedback is super important to me. Give me a shout if you run into trouble on IG so I can walk you through it. Also don’t forget to subscribe for more posts about coffee, summer recipes and mini adventures.